Nutritional Facts

Directions

In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-in. circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal.

In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately.Yield: 8 servings.

Originally published as Creamy Pumpkin-Filled Biscuits in Simple & Delicious
September/October 2008, p53

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ljdeem User ID: 302833771041

Reviewed Oct. 16, 2011

"Absolutely Delish!!!"

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woolymittens User ID: 477196481039

Reviewed Oct. 15, 2011

"Very delicious. However, there was enough filling to fill twice as many large biscuits as the recipe states. Not a bad thing, but it's good I bought an extra tube of biscuits just in case."

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god'slillgirl User ID: 538967191801

Reviewed Nov. 9, 2010

"I loved this recipie so much! The only doenfall is that you need to eat them reght away & they make so many that you can't eat them all right away. Other than that everyone loved them & gave them a thumbs up!"

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jessicalynnmorris User ID: 4520167208018

Reviewed Oct. 21, 2009

"these are very good i was a bit leary on the kind of bisquits it calls for wondering if it would really work and lo and behold it did. i didnt beat the cream cheese until smooth next time i will for appearance. i recomend mixing the chream cheese and pumpkin first so you can really get the cream cheese smooth or using whipped cream cheese. also the filling was a bit runny...maybe cutting the milk or not even using it next time over all these are very good easy and so easy to make."

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tkarinas User ID: 438933581038

Reviewed Oct. 16, 2009

"It looks like it would taste very good and I'd gladly make this recipe again."